How to make it

Make sauce:

Cook bacon in heavy large saucepan over medium heat until crisp. Using tongs, transfer bacon to paper towels. Discard drippings from pan. Add broth, wine, jelly and rosemary to pan. Boil until reduced to 2 1/2 cups, about 35 minutes. Return bacon to sauce. Boil until liquid is reduced to 1 1/3 cups, about 10 minutes longer. Strain sauce into small saucepan. Add butter. Whisk over low heat until sauce is smooth, about 2 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)

Prepare pork:

Finely grind first 4 ingredients. Place pork in 13x9x2-inch glass baking dish. Rub oil, then spice mixture all over pork. Cover; refrigerate 4 hours and up to 1 day.

For roasting:

Position rack in bottom third of oven and preheat to 400°F.. Place potatoes, parsnips, carrots, shallots, garlic and rosemary in large roasting pan. Drizzle with 5 tablespoons oil; sprinkle with salt and pepper. Roast 30 minutes, turning vegetables occasionally.

Roast pork with vegetables until vegetables are brown and cooked through and thermometer inserted into center of pork registers 150°F., turning vegetables occasionally, about 1 hour. Remove pork and vegetables from oven and let stand 10 minutes.

Place pork roast in center of large platter; surround with all vegetables. Rewarm sauce over low heat, whisking constantly.

I am happy to be the 1st one to comment on this beautiful dish! I am not a cook, I repeat NOT a cook. I picked up a couple of pork loins and the wife suggested that I to do a google for a recipe to cook them up. I went through a few recipes before happening upon this one and knew I had to try it right away.

Once I tasted the gravy, I knew this dish was going to be good! The spicy cumin & cardamom rub is PERFECT for this sauce! The sweetness from the current jelly was at first the most notable flavor, then immediately followed by the rich smokey bacon and like a orchestra of flavors the essence of rosemary crept in softly to complete the perfection. Now I personally adore gravy, so after it was cooked, and before I added the butter, I did up a flour rue (about 2 tp) to thicken it up. I also added Kumara to the root roast, which this sauce goes beautifully together with.

It turned out so well I invited the neighbours over for dinner and both they and the Wife said it was restaurant style, and went on about it all night! It's a real hit folks!

I am looking forward to trying this -- I usually grill pork loins, but feel at times it's far too much smoke flavor for me--I am very interested in this recipe and when I get a chance to make another I will let you know!!!